Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation

抄録

An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equation and was used to examine the influence of the temperature of heater, and the influence of auxiliary heater attached beneath the sample. To keep the food from overheating, control of the surface temperature was discussed. Experiments of far-infrared heating were carried out to verify the method. Temperature distributions in samples were measured and corresponded with theoretical predictions.